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Photo of Savoury French toast with herbed ricotta & tomatoes by WW

Savoury French toast with herbed ricotta & tomatoes

7
Points® value
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
If you’ve never had French toast any other way than soaked with syrup, you’re in for a real treat. Here, the standard egg-milk custard still permeates and enriches the bread, which cooks until crisp. It’s then served with a creamy ricotta cheese that’s boosted with basil, salt, and lots of black pepper. The finishing touch is a side of pan-seared tomatoes that soften until jammy.

Ingredients

Cooking spray

4 spray(s)

Part-skim ricotta cheese

¾ cup(s)

Fresh basil

3 tbsp(s), chopped, plus more for garnish

Black pepper

¾ tsp(s), divided

Table salt

½ tsp(s), divided

Egg

3 large

Fat-free skim milk

½ cup(s)

Multigrain bread

4 slice(s)

Olive oil

1½ tbsp(s)

Cherry tomatoes

2 cup(s)

Instructions

  1. In a small bowl, stir together the ricotta, chopped basil, ½ tsp black pepper, and ¼ tsp salt. Set aside until ready to serve.
  2. In a casserole dish or other shallow dish, whisk together the eggs, milk, and remaining ¼ tsp each black pepper and salt. Add the bread slices to the dish; let soak until the bread soaks up the egg mixture, about 5 minutes, turning occasionally.
  3. Coat a large nonstick skillet with cooking spray and heat over medium. Add the soaked bread to the pan; cook until lightly browned, 2 to 3 minutes on each side. Remove the French toast from the pan; cut each piece in half.
  4. Add the oil and tomatoes to the pan; cook until the tomato skins begin to burst, 3 to 4 minutes, shaking the pan frequently to stir. Serve the tomatoes with the French toast and the ricotta. Garnish with additional basil leaves or sprigs, if desired.
  5. Serving size: 2 toast halves, 3 tbsp ricotta, and ½ cup tomatoes

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